Eating Out in Karnataka? Here Is How the State Is Tightening Hygiene Standards in Hotels

Karnataka issues strict food safety guidelines for hotels and restaurants following state-wide inspections. Learn about key rules on hygiene, storage, and penalties for violations

Post Published By: Sreeja Chowdhury

Updated : 11 August 2026, 10:32 PM IST

Karnataka food safety advisory (Img: AI Generated)

New Delhi: The Food Security Department will now tighten its grip on hotels, restaurants, canteens, catering services, and other food businesses in Karnataka regarding compliance with regulations. The Karnataka Government's Food Safety and Drug Administration Commissioner issued an advisory on August 11, 2026, directing food businesses to strictly adhere to hygiene and food safety standards.

Issued amid increased inspections in the state, this advisory provides guidelines for everything from food preparation to storage, transportation, and waste disposal. The department has warned that hotels violating these regulations will face action under the Food Safety and Standards Act, 2011. In serious cases, fines and closures may be imposed. The advisory has been sent to food safety officers in all districts, urging them to take action.

Cleanliness is paramount

Hotel and restaurant premises must be kept clean, and surfaces, utensils, and equipment that come into contact with food must be cleaned regularly. Employees will be required to wear clean uniforms, headgear, and gloves. They must also maintain personal hygiene.

The department has stated that employees should undergo regular health checkups. No sick employee should be assigned to prepare or handle food. Employees must ensure frequent handwashing. Each hotel must appoint a FoSTaC-certified food safety supervisor.

Separate raw and cooked food

The advisory emphasizes the need to separate raw and cooked food to prevent cross-contamination. Separate utensils and containers are recommended for vegetables, meat, and other raw materials. Separate utensils and containers must also be used for vegetarian and non-vegetarian food.

Hot food must be stored at a temperature no higher than 60 degrees Celsius and cold food below 4 degrees Celsius. Frozen food must be stored below -18 degrees Celsius.

Prohibition of Substandard and Expired Products

Only high-quality products must be used in food preparation. Items must be stored in clean and proper conditions. Expired or substandard items must be destroyed immediately. Proper labeling and proper storage of food items are also essential.

Moldy food must be discarded immediately. Instructions have been given to display information on allergens in food and provide nutritional information where applicable.

Used Oil Will Not Be Recycled

Hotels have been instructed not to reuse used cooking oil. Such oil must be disposed of only through authorized agencies. Open waste disposal will also be prohibited. Dustbins must be covered, and waste must be removed regularly.

Emphasis on Water, Toilets, and Pest Control

Only potable, safe water, will be used for cooking and cleaning. Water tanks must be regularly cleaned and inspected. Clean toilets and adequate handwashing facilities will also be required for staff and customers. Instructions have been issued to conduct regular pest control to keep food establishments pest-free.

Precautions must also be taken when transporting food.

Vehicles used for transporting food must be kept clean and covered. Separate transportation arrangements for raw and cooked food are recommended. Maintaining the required temperature during transportation will also be mandatory, depending on the nature of the food.

The department has clarified that food safety inspections will continue throughout the state. The Commissioner has issued instructions to all hotels, restaurants, canteens, and catering units.